Simple Tofu Quiche

The first time I tried tofu my friend baked a block for me, slathered in BBQ sauce and called it dinner. I’m a champ so I stomached it, but I pretty much vowed to never eat the stuff again.

Obviously, my opinions have since changed.

I would consider myself a quiche fan, but certainly not an aficionado. But I wanted to give a tofu version a try.

After mastering tofu in stir fries, peanut sauce, and spring rolls, a quiche seemed like the next step in my tofu journey. And I’m happy to report my experiment was a success; you could say I’m a total tofu quiche convert (it’s what all the hipsters are doing).

This quiche is simple! So even if you’ve never attempted a quiche before, I have faith that you can nail this version.

It requires just 10 ingredients and simple methods even the novice cook can master.

For starters, the crust is just hash browns (making the whole thing naturally gluten-free)! And the filling is loaded with roasted veggies (any you have on hand), and a mixture of silken tofu, hummus and nutritional yeast to give it that perfect “egg-like” flavor and texture.

For those skeptics out there saying, “Yeah, but what does it taste like?” I say, (Rhonda,) it tastes amazing! Seriously, it’s:

Savory
Satisfying
Comforting
Loaded with veggies
Healthy
Crispy on the crust
Egg-like in the center
& Convincingly close to the real thing

I think this quiche would be lovely for brunches and lazy weekend mornings, as well as when you have family in town for the holidays. I’m confident vegans and non-vegans alike would totally dig this quiche.

If you give this recipe a try, let us know! Leave a comment and rate it, or take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required. A hash brown crust keeps this dish gluten-free as well as vegan! Perfect for lunch, brunch, and even brinner.

Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.

Bake for 22-27 minutes or until golden brown all over. Set aside.

While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the oven with the crust. When you take out the crust, lower heat to 400 and continue baking until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees.

To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.

Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.

Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.

Let cool briefly, and then serve with fresh herbs or green onion.

Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven.

Dana, you are reading my mind! I was JUST searching for tofu breakfast recipes because my go-to tofu scramble is getting a little tired. This looks SO. GOOD. Do you think if I wanted to make this on Christmas morning I could bake the crust and prepare the rest of the quiche in the night before, put it in the fridge overnight, and toss it in the oven the next morning?

Nice! Yes, this would be the perfect holiday breakfast. Hope you all love it!

I think you could do something like that. Although I’d recommend baking the crust the night before and preparing the filling but not putting it in the crust til the morning. No need to refrigerate the crust, just the filling. Then bake as instructed. Hope that helps!

I make a really good tofu scramble. One block of firm tofu
pressed (pressed: lay the tofu on 3-4 paper towels and put
3-4 paper towels on top of the tofu then put a stack of books
on top of it and let sit for 20 minutes; this gets the water
out of the tofu). Then crumble the pressed tofu into
a wok or pan; add 3 chopped onion and 3 chopped large
tomatoes or equivalent; use garlic POWDER and a lot of
onion POWDER. Cook on medium high until the onions
are wilted and the tomatoes are cooked. NOTE: watch over the dish
as you cook as it may burn.
Just look at tofu as a meat alternative.

This is so funny. I finally have to comment and tell you that I have been following your blog for a couple of months now and have been threatening to start my own V/GF blog for a year and a half. I’m building my recipe repertoire and every time I think of something new to add, you add it a couple days or weeks later. I made a super yummy quiche a couple weeks ago that was very different than this recipe and super tasty but a lot more work (I made my own random GF crust). I think I will try this out tonight and see which one I like better. Potato crust, good thinking!

I’ve been wanting to try my hand at making vegan quiche for a while now, but this recipe means I’ve got no excuse to put it off any longer! It looks delicious and I can’t wait to try it out. I’ll be sure to let you know how it turns out.

ok I’ve made a tofu quiche before I think I might have done it wrong it was my least favorite dish…But I trust your recipe I haven’t made it but Im sure it taste great… (hipsters) ha, ha side joke. Hey Dana I hope you can check out my latest post it super minimal ‘ Herbed out Potatoes “, id appreciate it:)))oxox have a hippy day.

Just made this tonight for myself, my husband and a friend. It was super easy to make and the first words out of my husband’s mouth when he took a bite were, “MMMMMmmm!! That’s really good!” You’ve done it again Dana! Thanks!

My first ‘real’ tofu experience was very similar (I gag every time I think about it!) I have decided I only like Tofu when it doesn’t look like tofu. I have been curious to try making an eggless quiche and this recipe looks too easy (Hello Christmas breaky!)

Your recipes are all so inspiring! I find myself recommending your website to a lot of my clients, so thank you for being a creative genius!

Tofu breakfast things are usually a hit or miss for me. This recipe, however, is definitely a hit. I think even non-vegans would love this quiche. Thank you so much for sharing easy, delicious vegan recipes!

This was so amazing!! Took a pic and will be posting on Instagram and tagging you!! Thank you so much for sharing your amazing recipes!! Seriously you have saved my household from so many food rutts!!!

I changed this up to suit our taste and it was really out of this world good. I have never had quiche before so I can not compare to non-vegan. I used pie crust instead of the hashbrowns because I put potato in the mixture. I made the quiche base as instructed. I made two pies one pie I added cubed potatoes, onions, mushrooms,spinach and green chile. The other I just did potato, onion and green chile. I fried the potatoes and onions first I also sauteed the mushrooms and spinach. I have to say it is one of the best meals I have made.

I have to add, we had this for dinner then the next day ate the leftovers for breakfast. I think it tasted even better the next day! This is an awesome recipe and can be changed up so easily. This will be a weekly stable now.

can’t wait to try this :) but I have a quick question is the tofu ‘extra firm tofu’ or ‘silken tofu’… ‘extra firm silken tofu’ is a bit confusing for me unless the brand is ‘Silken’ i have only had either extra firm oe silken. thanks for your time in clarifying :-)

I literally just got it out the oven and eating it as I’m commenting right now. It. is. SO. good. Beyond words. Its super duper creamy and the crust is perfect. I recommend following the hummus recipe to use in this quiche!

Novice speaking so please don’t laugh:
What can you substitute if you do not have the nutritional yeast?? I don’t know anything about this yeast and wonder if it is simply for the taste? I am not a cook but this looks easy and I have almost all the ingredients. I notice that there is a link to sprouted wheat and wonder if a slice of sprouted ezekiel bread could be thrown into the processor.

The nutritional yeast is used mainly to provide a cheesy flavor that is hard to come by in vegan dishes. It is also a source of B-12 and other vitamins which is why it’s called nutritional. B-12 is hard to get in vegan diets and usually has to be supplemented. You can usually find it in the health food section of your grocery store or a health food store. I’m not really sure of a good substitute. Perhaps a vegetable bouillon or maggi or smoke seasoning though these can be full of msg so you would probably be better off with the nutritional yeast.

Yumm this is excellent. I am a lay vegan with little talent for cooking and no fancy kitchen gizmos and found this easy and fun to make. Followed the recipe exactly, except that I didn’t make the crust, I used 1/2 a chopped onion rather than leeks, and used broccoli, mushrooms, and spinach for the vegetables. Roasted all except the spinach for 20 minutes at 375, then proceeded as directed. Mine’s a little crumbly which I believe is due to all the vegetables I stuffed in it but the taste and texture are amazing! I’m taking a long weekend trip this coming weekend with non-vegans and I think I will make this ahead of time to be my breakfasts! Thanks for the excellent recipe.

I’m always looking for recipes with nutritional yeast (for the B12), and this was delicious! Definitely one of the best tofu quiche recipes I’ve come across. I substituted red peppers for the tomatoes and made a sweet potato crust. The omnivores loved it too :)
Thanks!!

Oh my goodness, this was delicious! The only change I made was using real butter instead of vegan and using jarred sundried tomatoes instead of roasting my own. I am not vegan and I really think this is better than a quiche. They usually seem kind of dry and spongy to me. This, however, was deliciously creamy!

I think I’m going to make the tofu/veggie sauce in a zoodle pasta bake- it seems like it would be delicious even like that!

Thank you for another great recipe! You are definitely on my (short!) list of bloggers that I totally trust my taste buds to.

I made this for dinner tonight, subbing in a wholemeal pastry crust instead of the potato one ( I don’t have a problem with gluten). It was quite delicious and there will be some to freeze and some to take to work for tomorrow’s lunch!
Thank you!

I just made this. It is very rich, so no I didn’t miss the eggs!! Wish my oven was better, cos if I was able to get that hash brown base crusty it would have been so much better, cos the crusty bits on the side were awesome. Will probably try again. Oh, and there is no way the prep time is 15 minutes, 30 minutes more like, with all the hand grating for the potatoes I did!

Hi there! Can I use non-silken tofu in this recipe? I prefer to use the block style, so could I add a bit of unswt almond milk or veggie broth to get the right consistency? Should the tofu and hummus mixture have a fairly thick texture?

I just made this recipe yesterday for mother’s day brunch for all omnivores except for me! It was a hit. I had never tried quiche before (vegan or not) and totally loved how it turned out. I used pre-made frozen hashbrowns, which worked well(yay lazy!). I have been vegan for 15 years and am in love with how easy and delicious your recipes are!! THANK YOU.

Your recipes are always so delicious and simple, I think they could turn the whole world vegan. Coming from a time-pressed working student, do you think it would be possible to use frozen hashbrowns? I am just trying to avoid grating those potatoes!

Great recipe! Was thinking of sauting the vegies but so glad I didn’t. They were awesome roasted. I threw in some red pepper I had too. Didn’t have hummus made up but had tahini and chick peas so added each as is. Both me and my husband love this one! It’s a keeper!

I made this today, and my husband and I loved it! I used red onions and spinach for the veggies and it was wonderful! The tofu had a nice “scrambled” egg feel to it. I think we will be making this type of quiche on a regular basis. I might even take it into work for our next potluck. Thanks!

I just made this, it’s amazing! Thank you! It’s made considerably more than expected, just wondering if this it’s freezer friendly and if so, is there any specific process for defrosting? Worried about turning the hash potato base into a soggy mess!

Ok, I will try to see if it works. I will do a trial as I want to make them for Rosh Hashana dinner we have here soon. I have a crowd of about 20 something, so individual portions helps the pass me’s. Thanks!
Ilana

Excellent recipe! Love the hashbrown crust idea, will try it next time. I made it crustless in a muffin pan (or tin muffin cupcake liners to be exact). Turned out beautifully. Added some tumeric for health and to enhance the yellow egg-like color. My favorite fillings are onion, herbs, garlic and spinach/broccoli/mushroom/mushroom and spinach. Would love sundried tomatoes on top. In South Africa, in my family, we eat it as part of main meal of the day for special occassions. Never had it for breakfast before. :) Yummy any time of the day, even as cold leftovers.

I really love this recipe, I’ve made it several times now and gobbled up the whole thing every time. I do prefer a whole wheat crust, and add my own veggies like mushrooms and spinach. This worked well assembled the night before, and baked in the morning. And even better as leftovers! Thank you!!

Hi! How did you assemble the night before since it sounds like you need to bake the crust and the veggies separately? Do you mean you did those steps and then assembled it and baked the whole thing the next day?

I am not vegan but my niece and nephew are and I love to make things for them. I decided to make a pie crust instead of the potato crust. Instead of roasting the vegetables I sautéed asparagus, broccoli and green onions with the garlic but not the tomatoes. I added the sautéed vegetables and the uncooked tomatoes to the tofu mixture, spread it in the unbaked pie shell and left it for my nephew to bake. They have a convection oven so the pie crust cooked nicely. I was able to prep this in about 45 minutes with a homemade pie shell with my substitutions. My nephew will try a lot of things I make but will only eat seconds if he really likes it. He ate 3/4 of this dish for dinner. So it was a hit!!! Next time I think I will add sautéed mushrooms as well. Bravo and thanks for the great recipe.

Any ideas or thoughts on a sauce to drizzle or add to it? Maybe a balsamic glaze? What about spices to add flavor and mask the tofu?

I was wondering if there was any suggestions on a substitute for the tofu… This recipe looks amazing, but I have a gluten, egg, and soy allergy so I am unable to use eggs AND tofu. Lol I wanted to incorporate sausage too ((I’m not vegan, just have to look for recipes I can add meat to with all the other issues)) but I’m afraid just removing the tofu won’t give me the creamy egg consistency this quiche gives. Thank you!

Hi Vanessa! I know this is an old post and I hope you have found an answer! If not, try Follow Your Heart VeganEgg. LIFE CHANGING. I am not vegan either but have an egg allergy and a personal aversion to soy. I use this stuff for everything.

Okay, this was A-MAZING. We have been cooking everything off this website for almost a year now and were a bit hesitant to try the silken tofu (mostly because we didn’t know where the heck it was in the grocery store) but it turned out so great.
Thank you! We love your recipes!

I am a bit of an unadventurous vegan – I love eating adventurous food, but I when I cook for myself, I tend to just make the same old boring staples. The other day I was at a party and the omnis were all eating delicious-looking quiches. It made me remember how much I used to love quiche. I Googled ‘vegan quiche’, and came across your recipe (I have, of course, been to this fabulous blog before though!!) When I read how easy it would be, how healthy it is and how stellar the comments/reviews were… I made a decision to snap out of my quotidian banality, try something new and cook it the following day. I followed your recipe (I made two tiny additions – a dash of dijon mustard and some kala namak/black salt – to really exaggerate the cheesy/eggy flavour) and I have to say this is one of the best dishes I have ever cooked – it tastes exquisite and looks beautiful. I can’t believe how delicious the filling is. You are truly a culinary mastermind. I now feel so galvanised and inspired – I’m going to work my way through your recipes and start cooking exciting meals for myself!! Thank you so much.

Going to make the recipe as mini quiches in muffin pans. I have guests arriving for Christmas after a very long international flight from the US (I am in South Africa) so this is going to be part of brunch!

I make it all the time, my newly-vegan husband loves it, my vegetarian and omnivorous extended family loves it. I added kala namak one time, but honestly it doesn’t even need it (who misses sulfur anyway?). I’m making it this morning for Christmas brunch with family. Since I don’t have leeks or cherry tomatoes, I am going to make two different quiches and experiment with fillings, including soy chorizo! Thank you so much for sharing this recipe – it is brilliant and so simple!

I am about to make this quiche, but this is confusing: “Place [veggies, in baking pan, I think] in the 450 degree oven with the crust. When you take out the crust, lower heat to 400 and continue baking until soft and golden brown (a total of 20-30 minutes).” The previous instructions say to put the vegetables in the oven next to the quiche. So when DO I take the quiche out? And when I take the quiche out, what continues baking? it must be the veggies, but it’s leeks and tomatoes and broccoli, so will they really turn soft and golden brown?

I JUST made this for my husband and I and it was THE most amazing dish I have had so far since we stopped eating animal products. I have to make about six of these at a time, though–they’re THAT good! I have a video podcast where I have a small segment where I talk about vegan cooking/food and I will definitely link this recipe in my podcast! I’m off to have the last quarter of the quiche.
Thanks soooooo much!

I’ve been following the site for years and love all the innovative vegan/vegetarian recipes you’ve posted! I made this a couple months back and LOVED it, and now I’m making it again for my mom next week. Takes a while to make, but totally worth the wait. I’ve never had quiche before (been somewhat vegan since childhood) but I assume this is close, if not much better! Thanks so much for sharing.

This is an amazing recipe! I have looked everywhere for organic silken tofu, but no luck. I decided to go with a firm organic block tofu, I blitzed it in my food processor with about 3-4 tablespoons of almond milk, to help it along and make it smooth. It isn’t quite as silky and smooth, as silken tofu, but the taste is delicious and worth it for organic tofu. Thank you for all of your wonderful recipes :)

Not sure about the potato crust as mine just went soggy – could have been brand of the vegan butter I used.
However the filling was really delicious and I am making it again today with a vegan pastry crust to try out.
Please can people leave more comments for other recipes it’s really helpful :)

I made this tonight and I didn’t follow the directions and It turned out to be more of a tofu scramble with hashbbrowns. It was really watery and the hashbbrowns weren’t brown as yours. Still good! I added rosemary, mushrooms and spinach.

I just made this recipe and I love how it tastes! Unknowingly, I used a finer grater than I probably should have for the potatoes. The crust turned out more like a doughy crust than a hashbrown crust, but it was very good. The only reason it did not get a 5 was because it took me much longer than 15 minutes. I would say an hour and a half just to prepare it. But overall, it is a good recipe.

Did we all just have terrible experiences with Tofu and something to drown it in? My sauce of choice was sweet chilli. It wasn’t horrid, but it wasn’t great. I havnt eaten tofu since…until now.
This recipe was delicious and simple to prepare
Will definitely be revisiting this one again
Thank you for sharing :)

I am little confused (not native speaker).
First you bake a crust, then you put it out of the oven, prepare vegetable. Then you put vegetable and crust to the oven separately. Until the crust is baked and after that you will move vegetable into crust and bake it. At the end you add tofu, etc.
Or you bake a crust, and meantime prepare vegetable. Put vegetable onto crust and bake it together. And at the end you add tofu etc.

I adore this recipe. My boyfriend and I were pretty doubtful on first attempt, and were discussing what we would have instead (when it came out and we didn’t like it). But alas, this meal blew our minds, and now, I make it for all of my non-vegan friends. Everyone loves it. Anyhow, I continue to have trouble with the crust not getting crispy, and the edges seem to always burn (which is OK, still tastes amazing). Should I try to dehydrate the tots a bit before cooking? Any tips?

This is a great dish and not at all hard to make. I didn’t have silken tofu on hand, so made this with regular firm tofu with the liquid added, plus about a tablespoon of the liquid from a can of white beans (it sounds weird, but it works). I blended with ferocity and the texture came out beautifully. I also added a teaspoon of mustard (dijon) and some smoked salt to the tofu blend to encourage ‘egginess’. I’ve heard smoked paprika is good for faking savory egg mixtures as well.

When you say you made it with extra firm block tofu with “the liquid added” do you mean the water that the tofu soaks in, or was there a different liquid combination suggested? I didn’t read the recipe close enough and ignored the “silken” part.
Thanks!

This was edible, but I did not care for the flavors too much. My hashbrown crust got too crispy on the outside and too soggy closer to the quiche. The veggie combination was a bit bitter for me. I was hoping for a more cheesy flavor. One of very few misses on your blog nonetheless.

I have made this recipe twice now. I think it is amazing! I followed the recipe exactly, with a tiny addition, half broccoli and half asparagus. My neighbor loved it as did my guests at a wedding shower I hosted. The flavors are really nice. I will make it again and I have told so many friends about it. This is a winner for sure!

I have not tried this yet but would probably alter a few things: par cook ANY potato in the microwave – this tip follows for any potatoe pancake recipe as well. Use a cast iron skillet and heat it up before pressing in potatoe mixture (careful with hot pan). And forget roasting the veggies here – quicker to sauté before adding to crust.

This recipe is absolutely delicious!! Thank you for sharing!!
I actually had made some vegan “feta cheese” (see here: http://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/), and crumbled it on top of the quiche before putting it in the oven- turned out really great! Also, I had some canned jackfruit on hand (which shreds kinda like chicken), so I added that to the roasted veggie mixture. Really pleased with the recipe!

This was AMAZING! If you have just read this recipe and miss quiche you NEED THIS IN YOUR LIFE – go make it NOW!!!! Delicious and hearty, thank you so much for the recipe – a household favourite straight away! I have made it three times this week! X

I made this and my husband and I really liked it. I did not have leeks or tomatoes, so I subbed in the onion and also a handful of chopped sundries tomatoes (from a jar packed in oil). It worked well. Next time I would love to try the leeks and tomatoes and probably would not cook it quite as long as I did. I think I worried too much about the firm top and the crust being entirely golden brown.

This was an easy recipe to follow and so delicious! My boyfriend and I polished the while thing off enthusiastically. :) I used a red bell pepper instead of tomatoes, since that’s what I had on hand. That’s all I did differently. Super, I will definitely make this again!

This was absolutely amazing. I made the quiche filling the night before and cooked it christmas morning. I used a store bought vegan pie crust instead of the potato crust to save time and make it more of a traditional quiche for my carnivore family. I used regular tofu (instead of silken) and it worked just fine. I also used mushroom instead of tomatoes, and went for the onions too. I don’t think my grandparents even knew that there were no eggs in it. My dad was a big fan, as was I. I will definitely be making this again and will have to try it with the potato crust.

There are so many vegan quiche recipes out there now. But when I saw that Minimalist Baker’s was at the top of the search, I was done. I have loved every single thing I have made from your recipes. Thank you Dana!

This turned out delicious. It does take some time to prep and cook, but it was worth it. I followed the recipe exactly, but I might experiment next time with mushrooms, peppers, spinach- I think the base recipe would work great with all kinds of veggie combos. Since this takes a while to make and we have busy lives, I might try to double next time and freeze one.

This was SO good! I didn’t have hummus or nutritional yeast but I added Vegan Pepperjack cheese pieces into the mix (not blended in, just mixed in) and it was so good, I also don’t have a cheese grater so I used sweet potato slices for the crust, just layered them up! I was surprised how much I liked the texture and I’m definitely not as wary of tofu as I was previously.

Hey! Do you think this could be done without crust? Although I love the idea of the hashbrown crust, I’m on a very difficult and strict diet right now so it’s not really an option… Would it be possible to make the tofu and vegetable mixture and bake it in a cake lined with baking sheets for example? Or would it stick to the paper? I’ve seen a few recipes making it in silicone muffin-tins but I want to make one big quiche, not a bunch of little ones :)

What a great recipe! I followed it as written except I’m one of those no oil vegans. I did spritz the pans but that was it and it still turned out incredible. It comes together so fast. I returned from the gym, put it together and by the time my dh returned from his run and had showered, a gourmet breakfast was ready! I served it with sourdough biscuits and fresh fruit topped with chopped mint. Another winner! Thank you!

Just made this with sweet potato hash crust! Didn’t have hummus so I added 2 tbs of miso paste. So good! I used tossed kale and onions as my veggies and topped it with Kite Hill yogurt.
Thanks so much for sharing this!
It.Hit.The.Spot.

Amazing…. first time using nutritional yeast, and I thought it was great. It added that cheesy flavor the quiche needed. I have enjoyed each of your recipes that I have made, as does my 3 yro, and my husband.

I made this for a brunch I hosted were I knew I would be the only vegan. I also ordered a bunch of regular meat and veggie quiches from Marie Callendars. This quiche got eatten faster and got more compliments than any of the ones I bought! Tons of people asked me for the recipe and were surprised it was vegan. Even my 6 year daughter asked if I would make it more often. Total winner!

Made this tonight! So amazing! As expected coming from minimalist baker! Added extra nutritional yeast, and toasted pine nuts to mine. Incredibly moorish and never nutritious ! So easy too!! Recommend this recipe to anyone missing their quiche after transitioning to vegan.

Hey Dana! ?
I’m from Australia and I have recently become OBSESSED with ALL of your recipes!! I am currently in the middle of you 31 day meal plan and I am loving it!
I just had a quick question about the tofu quiche. Would it be possible to freeze the left overs? And if so, how long would they last in the freezer?

Have made this a few times and refined to our taste: I use closer to 4 cups of potatoes (use frozen shredded hashbrowns to save time and mess). I skip the cherry tomatoes- they introduce a lot of moisture which made it difficult for me to get the firm texture we like. I add a few pinches of turmeric to get an ‘eggy’ color, and this time I made the tofu filling ahead of time and refrigerated; somehow, this made the flavor even better (plus made for much faster prep for brunch on Christmas morning). Mix roasted veggies into tofu mixture and pour into crust just before baking. We bake at least 40 minutes but probably closer to 45 or 50 to get firm consistency. This is absolutely delicious!

ABSOLUTELY AMAZING! My omnivorous ;) father made it for an early Christmas present, and I ate the whole thing in two days! We remade it tonight for Christmas dinner :). Here’s my low fat version for my fellow HCLFers

– I sprayed the pan with coconut oil.
– I didn’t add oil to the potatoes
– I threw in veggies (thawed Frozen brocolli and fresh spinach) right with the tofu/hummus – and I didn’t cook them beforehand
– My “hummus” was chickpeas, lemon juice, water, and garlic.
– Also, I added rosemary and thyme to the potatoes and it was amazing!
– I topped the whole thing with marinated chopped garlic in lemon juice
– I didn’t use any vegan butter

All I can say is THANK YOU!!!! As a newly plant based, vegan-for-a-treat eater (6.5 months, down almost 90 pounds!!!), I have MISSED quiche. Little did I know I’ve also missed spinach artichoke dip!! I didnt have any potatoes on hand, but did have some amazing vegan frozen crust. So I par baked that, and followed your recipe except using soft silken tofu (all I had) and adding some freshly squeezed lemon juice (maybe 1/8 tsp), a tsp onion powder, finely minced fresh thyme, shallot, garlic, parsley and green bell pepper (maybe a tbsp total) to the tofu purée. I didnt have any homemade hummus on hand, so I used 7tbsp of cooked chickpeas and some extra parsley, assumed the tiny lemon squeeze would be ample for my hummus, and blended with all of your ingredients. I sautéed chopped spinach, 1 chopped shallot, and 1 chopped yellow onion and a drop or two of liquid smoke in 1tbsp vegan butter until the onions were almost translucent, and then added the smoky veggie mix to the tofu purée. Spread it out in the par baked pie shell, sprinkled 1/4 c. fresh chopped chives on top, and followed your baking instructions. And it was absolutely out of this world. And I HATE tofu!!! This was absolutely fantastic, and tasted exactly like spinach artichoke dip!! Thank you so much!!!! I cant wait to try this with a potato crust and other veggies – BRILLIANT!!! You are a genius!!! Xoxoxo

Hey- So I LOVE the idea of the hash brown crust, but unfortunately one of my family members has a potato allergy. Is there anything we could sub the potatoes with? She is able to have sweet potatoes. Each holiday we make at least one or two of your recipes and they’re always big hits! I can’t wait to try this one! Thanks in advance!!

Hi, I’m prepping for Easter tomorrow.
I’m going to make the crust, roast the veggies and process the tofu mixture today.

question: Should I leave these separate until tomorrow or mix together and let sit in fridge until tomorrow?
I want to bake it once I get to in laws rather than reheat, but would like it as close to ready as possible.

I just tried this, fresh out of the oven (after letting cool for about 15 minutes). It is delicious. I made a few changes:

No hummus in the house so I subbed raw tahini and about 1 TBS of lemon juice
Added dill to the tofu mixture after adding to pie pan
Used olive oil instead of melted vegan butter on crust
for veggies, I used cherry tomatoes, asparagus (chopped small), and about 1/4 of chopped potato leftover from crust mixture (pre-grate, so home-fry style chops)
Added Field Roast chorizo to quiche mixture before baking

It is flaky, fresh, and really tasty. Don’t skimp on the seasoning. Yum.

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